Who is allowed to install and run a pub brewery ?

This question can precisely only be answered country by country. In the EU and in most member countries to the WTO the installation and operation of a pub brewery is possible without special government approvals. But certain special/deviating regulations may have to be noticed.
In most other countries it is allowed for hotels/restaurants based on an individual government approval.

Who is able to brew ?

It is easy for everybody to learn brewing - reliability, cleanliness & ability to operate a PC is a precondition. You or your personal does not need to be a brewmaster right from the beginning ! With the help of our training and our brewery management software we are creating excellent brewers.
With today's modern technology it is easy for you to produce and repreduce successfully premium beers.
Only for bigger brewery capacities ( higher than 1000 litres/brew ) we recommend to employ a professional brewmaster.

How often and how much is being brewed ?

One brew may last approx. 8 hours, upto 3 brews ( in 3 shifts ) would be possible. In case of high labour cost you will deside for a bigger brewhouse - capacity to be installed: maybe to run it 2-4 times a week.
In a country with lower labour cost upto 6-times a week and even in 2 shifts may be brewed.
Quantity per week: number of brews x brewhouse capacity.
Of course you can only brew as much as fermenting tanks are available. Please note, that bottom fermented beers ( i.e.lager, pils) need to stay in tanks before selling upto 4 weeks ( which means reduction of annual capacity)- whereas top fermented beers ( i.e. ales, stout, weizen ) will do in half the time.

What kinds of beer ?

With the help of our recipes you may brew almost any kind of beer you wish. However it is not possible to create 100% copies of existing beers ( because of certain deviations like water, raw materials, filtering, pasterization etc. ). It is anyway not a good strategy to copy existing beers. A pub brewery invites to create and produce its own unique taste, adapted to the customer's wishes.
Later you may develope you own beers.
Storability of unfiltered beers at 6°C - several months. For filtered beer somewhat less.
Low alcohol beers are not really recommendable for a micro brewery - the usual alcohol content of 4-5% is an additional safety for good storability. Stronger beers can be easily produced.
Alcohol-free beer cannot be produced in a small scale in a feasible way - as per today's technical possibilities.

Which approvals are necessary ?

Today's microbrewery projects are normally handled by authorities in a quite professional way and a positive approach in most countries.
Please check with your town's mayor's office.
In any case a written application to the local authorities of town will be necessary - most propably following discussions about technical-, environmental-, safety-, hygenic standard- and tax- questions.
These items have to be clarified satisfactury for the authorities - and we will be supporting you as far as possible.
Later on it might be necessary to:
- produce continuously brewing protocolls -no problem with our "Brewmanager" software
- organise safety checks by a local technical security company
- have the beer tested in a authorized food lab
- pay the imposed taxes ( i.e. beer tax in some countries )

How to make a successful presentation of the brewery ?

1. Show the brewery - don't hide it !

2. Perform brewing activities in the presence of your guest - let them participate somehow !

3. Integrate the brewery into your interieur. The right selection of materials ( i.e. copper, stainless, brass, wood, black steel etc. ) does a lot.

4. Represent a brewery: showing that you/your people are the brewers - dressed accordingly etc., have your own nice logo, own beer names, own coasters and glasses......

5. The right menue with a choice of food, fitting to your beers. Offer also dishes containing beer !